Poultry Meat Examiner

The Poultry Meat Examiner shall ensure that company procedures relating to Food Safety and Quality measures are adhered to and ensure that the product is packed accordingly and safe. To provide a professional, efficient, and effective cleaning service that enhances the appearance of the facility and supports a healthy environment.

• Grade 12.
• PME Certificate
• 1-2 years relevant experience.
• Be able to work under pressure and in a complex work environment.

• Maintain the Quality Control Program.
• Maintain a high level of hygiene throughout the processing plant.
• Report workers not adhering to the required standard.
• Follow-up of corrective actions.
• Antemortem inspection
• GMP start-up checks
• Verification of health certificates per load
• Carry out duties as described in duty sheets.
• Carry out instructions given by Management or your superior regarding quality and hygiene.
• Examining of meat during each shift.
• Inspect the following at the first inspection point:
  State of nutrition, Completeness of bleeding, Trauma, Evidence of disease, Colour, Odour, Consistency, Conformation.
• Inspect the following at the second inspection point:
• Hocks joints and skin
• The back of each carcass
• Wings, legs, thighs, and breast
• The body cavity, air sacs, lungs, heart, spleen, gizzards, intestine, cloaca, and bursa are inspected by observation.
• Inspect the following at the third inspection point:
  Gall stains, Faecal stains, Other diseases that pass at the second inspection point.
• Ensuring Quality Assurance compliance objectives and ensuring that targets are achieved.
• Ensuring compliance with national standards and legislation
• Maintaining quality controls and documentation procedures
• Compliance with customer specs with respect to micro
• Ensuring tests are carried out, results evaluated and that product modifications are investigated if necessary.
• All CCP Monitoring
• To ensure packaging and ingredients used in the production area is as per specification or has been verified.
• Record production and test, such as processing steps, temperature readings, salt content, batches processed, and test results. Ensuring and control equipment such as scales, thermometers, OPR, Lovibond, metal detector and others used in the process of production due to calibration.
• Ensure that the product is stored at the correct temperatures.
• Training of staff with respect to quality and Food Safety
• Follow all policies and procedures relating to Food Safety as adopted by Supreme Company.
• Ensure Food Safety by washing hands every after 30 minutes as per hand wash procedure.
• Ensure you adhere strictly to the Daily Hygiene check list and that Protective clothing is always clean and neat.
• To ensure that clean equipment is used inside the factory always.